food safety in india
DESCRIPTION
A short presentationTRANSCRIPT
RIGHTS TO HEALTHY AND SAFETY FOOD IN INDIA:
Prepared by:Prof. Riddhi SanghviMr. Ankit Rajput
Food
"Food" means a raw, cooked, or processed edible substance, ice, beverage, or ingredient used or intended for use or for sale in whole or in part for human consumption, or chewing gum.
(Food and Drug Administration1999 Food Code)
Food
Eating food is a risky process
Innate Immunity and traditional
culinary practices are major
protective factors
Food Safety
A suitable product which when consumed orally either by a human or an animal does not cause health risk to consumer.
OR Assurance that food will not cause
harm to the consumer when it is prepared and/ or eaten according to its intended use.
Food Safety: Why?????
Changing food habits
Increased processing and handling
Changing processes, products
Globalization of food trade
Food safety a global concern
Acute diarrhoeal illness is very common worldwide and estimated to account for 760 000 childhood deaths annually, predominantly in developing countries
(World Health Organization, 2013)
Food safety a global concern
CDC, USA
Food safety a global concern
Climate change and food safety
Eco system changes lead to more pests, less predators, more vectors for microbes
Unseasonal rains – humidity and fungal growth
Flooding – water contamination- soil contamination- unsafe food
Changes in aquatic life and formation of marine biotoxins in sea foods due to production of phytotoxins by harmful algae
Global food safety issues
Dru
g
resid
ues
Genetic
ally
Modifie
d
Organis
m
Allergens
Sanit
ation
Qualit
y Plan
t di
sea
ses
Mycot
oxins
Food born bacteria
Food Industry
India is the world's second largest producer of food next to China
India is one of the worlds major food producers but accounts for less than 1.5 per cent of international food trade.
This indicates vast scope for both investors and exporters.
India’s food exports for the year 2014-15 is Rs. 1,31,333 crores.
(Source: agriexchange.apeda.gov.in)
Pre FSSAI Scenario
Multiple food laws
Varied quality/safety standards
Rigid and non responsive standards
Poor information dissemination to consumers
Pre FSSAI Scenario
Nine different laws and eight different ministries governing the food sector
Laws framed by different Ministries/Depts. With different perspective and enforcement approach
Overlapping laws with different quality standards & labelling requirements
Acts and laws
Vegetable Oil Products (Control) Order, 1947
The Prevention of Food Adulteration Act, 1954
Fruits and Vegetable Products (Control) Order- FPO, 1955
Solvent Extracted Oil, De-oiled Meal and Edible Flour (Control) Order, 1967
Meat Food Products Order (MFPO)1973
Edible Oils Packaging (Regulation) Order, 1988
Milk and Milk Products Order, 1992
FSSA (2006)
The PFA Act, 1954
FPO 1995
MFPO 1973 VOP Order 1947
EOP Order 1988
MMPO 1992
Solvent Extracted Oil, De-oiled Meal and Edible Flour (Control) Order, 1967
F S S A
FOOD SAFETY AND STANDARD ACT 2006
ChronologyFood Safety and Standards Act ,2006 - passed by Indian Parliament and notified on 24th August, 2006
Authority Established- in Sept, 2008
FSS Regulations Notified -3rd August, 2011
New Act operationalised- 5th August,2011
All Food Business Operators in India to get Licensed/Registered with Food Safety Authority
Stake Holders
Food Safety
Research institute
s/ laborato
ries
Industry
Farmers organizati
ons
Consumer organizati
ons
Govt. Agencies
Regulators
Objectives of FSSA
1
• To consolidate multiple laws and establish single point reference system
2• To establish Food Safety and
Standards Authority
3
• To regulate the manufacture, storage, distribution, sale and import of food products
4
• To ensure availability of safe and wholesome food for human consumption
A leap forward
Single authority
Safety
Monitoring and surveillance
Full time officers
Laboratories in public and private sectors involved
A leap forward
Multilevel, multi dept. control to single line of command
Single reference point
Integrated response
Decentralization of licensing
High degree of consumer confidence
Transparent regulatory mechanism
A leap forward
Investor friendly mechanism
Adequate information dissemination
Speedy disposal of cases
Consistency between domestic and international food laws
Salient features
Involvement of stake holders in decision making
The apex body has wider representation of food technologists, scientists, State Govt., farmers, Retailers, Consumer organizations, food industry
Science based standards
Science based Standards that distinguish substandard and unsafe food
Risk Assessment and Management integral to standards setting and enforcement
Salient features
Improved regulatory structure
New enforcement structure
Multi level, multi departmental control shift to a single line of control
Large network of laboratories
Regulation of food imported in the country
Salient features
Improved monitoring system
Active and Passive Surveillance
Annual Audit
Good food traceability and recall plan
Salient features
Improved justice delivery
Different procedure to deal with Civil and criminal penalties
Provision for Adjudication and fast track disposal of cases
Constitution of Tribunals
Salient features
Promotion of innovations
Provisions for Functional and Novel Foods , dietary supplements, nutraceuticals etc.)
Consumer empowerment
Safeguard consumers’ expectations of substance, quality in a non misleading presentation
Consumers can take samples and get it analysed
Salient features
Accountability
Provision for penalty against officer (Upto 1 lakh)
In all cases prior notice to FBO
Private public participation in enforcement
Accreditation of Private agencies/individuals for audit/inspections
Accreditation of private Laboratories
Mechanism of regulation
CEO, FSSAI
Commissioner of food safety states
Registration authority
Municipal corporation Nagar NigamGram panchayat
Licensing authority
Designated officer Licensing authority
Food safety officer
Central licensing authority
FSSAI headquarter monitoring Zonal Director and other officers
Progress So Far
Constitution of Authority, scientific Committee, and 8 Expert Panels
Notification of Rules and 6 Regulations
Transparency in online registration
Accreditation of 61 private labs
Accreditation of 12 Food Safety Management System agencies
Progress So Far
89 Individual for Inspection/ Auditing
Food Imports brought under FSS Act- about 75 % of total food imports in country.
Surveillance survey- Milk
Sampling of food products and prosecution going on in states
Action has been taken against false claims/ advertisements
Challenges Ahead
Setting of Food Safety Standards
Risk based Assessment
Effective Food Born Disease Surveillance System
Traceability, Recall and Emergency response system
Inform, Educate and Communicate to the consumers
Food Safety Management Systems
Capacity Building
Research and Development
RIGHT ON HEALTHY AND SAFETY FOOD IN INDIA
The market has for long made consumers believe that by consuming packaged food or mineral water, consumers can safeguard their health.
Right to food safety is an important consumer right since it directly affects the health and quality of life of consumers.
Roles of schools and collages in food safety
FSSAI has issued draft guidelines on wholesome and nutritious food availability in school/collages that would help control junk food consumption.
Most common junk foods that are ready-to-eat noodles, pizzas, burgers, potato fries, etc. should be restricted in schools/collages and 50 meters nearby.
Roles of schools and collages in food safety
A canteen policy should be implemented based color coding.
Green category: the healthy food options.(Like fruit salad, fruits, fresh fruit juice, lassi, etc.
Red category: most common junk foods that are high in fat, salt and sugar should not be sold or served in schools/collages.
Roles of schools and collages in food safety
Schools /Collages should promote nutrition education and awareness for children.
Like:
1. Workshops 2. Seminars
Roles of schools and collages in food safety
Objectives of above initiatives can be:
1. To educate students/youngsters about the selection of right kind of food.
2. To plan nutritional and adequate diet within their budget.
3. To provide health education on improvement of quality and sanitation